SOUR CREAM-LEMON POUND CAKE

3 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, room temperature
3 c. sugar
6 eggs, room temperature
1/4 c. fresh lemon juice
1 T. grated lemon peel
1 tsp. lemon extract
1 c. sour cream

Preheat oven to 325F. Grease a large tube or Bundt pan, dust with cake flour, tap out excess.

Sift flour, baking soda and salt into a medium bowl. With mixer, cream butter in large bowl on medium speed until fluffy. Gradually add sugar, and beat 5 minutes. Add eggs, 1 at a time, beating just till combined after each.

Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 1/2 hr. Let cake cool on rack 15 min. Cut around cake in pan, turn out. Carefully turn cake right side up on rack and cool completely. Can be prepared 2 days ahead. Wrap in foil and store at room temperature.

Adapted from source: Chef Cynthia Bowan